Leek & Caerphilly crumble tart

Leek & Caerphilly crumble tart

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(2 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Serves 6 - 8

Use Caerphilly or Wensleydale cheese and a nutty topping in this make-ahead, lunchtime tart

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving (8)

kcalories
522
protein
13g
carbs
38g
fat
36g
saturates
14g
fibre
4g
sugar
3g
salt
1.3g

Ingredients

  • 500g pack all-butter shortcrust pastry

For the filling

  • 50g butter
  • 500g leeks (about 2), trimmed and sliced
  • 3 eggs
  • 75ml single cream
  • 75ml milk
  • 1 tsp Dijon mustard
  • 50g Caerphilly cheese, crumbled

For the topping

  • 50g Caerphilly cheese, crumbled
  • 85g fresh white breadcrumbs
  • 50g hazelnuts, roughly chopped
  • 2 tbsp chopped parsley

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Method

  1. Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 12 mins, then remove the beans and parchment. Return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
  2. Meanwhile, make the filling. Melt the butter in a large pan and, when foaming, add the leeks, cover and cook on a low heat for 20 mins until soft. Leave to cool.
  3. Beat together the eggs, cream, milk, mustard, Caerphilly and some seasoning. Evenly cover the base of the pastry case with the leeks, then pour in the egg mixture. Bake for 25 mins.
  4. To make the topping, combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over. Return to the oven and bake for a further 15 mins until golden brown.

Recipe from Good Food magazine, October 2012

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Comments

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paulacw's picture

I love the look of this recipe,but the pastry ends up being baked for nearly an hour-how do you prevent it burning?

dentalfun's picture
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This was excellent, and although the recipe does make too much breadcrumb mix I froze the rest. There seemed to be good flavour balance from the leeks.

suzlovescake's picture
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This was tasty and made for an alternative packed lunch to take to work. However I found that the breadcrumb topping was too much and overtook the filling somewhat, so if I make this again I would use significantly less breadcrumbs.

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